Japanese food and cooking
This comprehensive guide covers all aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. Over 140 recipes, ranging from simple miso soups to raw fish sashimi, explain how to make all the well-known Japanese dishes, as well as regional variations. Each of the recipes is presented with clear step-by-step instructions and stunning photographs. Published here in a handback format, the original volume won the World Cookbook prize as the best book on an Asian subject. It will be treasured by all who enjoy creating simple and elegant food.